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Flavorful Chicken Shawarma Bowls with Creamy Tahini Sauce

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A quick and easy Middle Eastern-inspired chicken shawarma bowl featuring spiced chicken, fresh veggies, and a smooth, nutty tahini sauce. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, sliced into strips
  • 2 tablespoons olive oil (extra virgin if possible)
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon (optional)
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 cups cooked basmati rice or warm pita bread
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup shredded romaine lettuce or mixed greens
  • Fresh parsley or cilantro, chopped (for garnish)
  • Pickled vegetables (optional)
  • 1/3 cup tahini
  • Juice of 1 lemon (for sauce)
  • 1–2 cloves garlic, minced or grated (for sauce)
  • 3–4 tablespoons cold water (for sauce)
  • 1/2 teaspoon ground cumin (for sauce)
  • Salt to taste (for sauce)

Instructions

  1. In a medium bowl, combine olive oil, cumin, smoked paprika, turmeric, coriander, cinnamon (if using), minced garlic, lemon juice, salt, and pepper. Add the sliced chicken thighs and toss well to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In a small bowl, whisk the tahini with lemon juice, minced garlic, ground cumin, and a pinch of salt. Slowly add cold water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Set aside.
  3. If using basmati rice, rinse under cold water until clear. Cook according to package instructions (usually 1 cup rice to 1.5 cups water, simmered about 15 minutes). Fluff with a fork and keep warm.
  4. Heat a large skillet or grill pan over medium-high heat. Add marinated chicken strips in a single layer. Cook 4-5 minutes per side until charred and cooked through (internal temperature 165°F). Cook in batches if needed.
  5. While chicken cooks, chop cherry tomatoes, cucumber, red onion, and shred greens. Toss lightly or keep separate.
  6. Divide rice or pita base between bowls. Top with cooked chicken, fresh veggies, and drizzle with tahini sauce. Garnish with parsley or cilantro and add pickled vegetables if using.
  7. Optionally, squeeze extra lemon juice over the top before serving.

Notes

Marinate chicken at least 30 minutes for best flavor; can refrigerate up to 4 hours. Add water slowly to tahini sauce to avoid lumps. Let cooked chicken rest a few minutes to keep juicy. Tahini sauce can be made ahead and stored up to 3 days in fridge. Avoid overcrowding pan to get good sear.

Nutrition

Keywords: chicken shawarma, tahini sauce, easy dinner, Middle Eastern recipe, weeknight meal, healthy bowl, chicken thighs, creamy sauce

Find it online: https://elvafood.com/flavorful-chicken-shawarma-bowls-recipe-easy-homemade-with-creamy-tahini-sauce/